Spiced pineapple pork
By Jane Hornby
Contains pork – recipe is for non-Muslims only
The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish
- Prep:5 mins
Cook:12 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 315
- fat 9g
- saturates 1g
- carbs 22g
- sugars 21g
- fibre 1g
- protein 39g
- salt 1.25g
Ingredients
- 2 tsp vegetable oil
- 4 pork steak, trimmed of excess fat
- 2 tbsp light muscovado sugar
- 1 tsp tomato purée
- 432g can pineapple rings in juice, drained, but juice reserved
- ½ tsp chilli powder
- 1 tsp Chinese five-spice powder
- coriander leaves, to serve
- 1 tbsp dark soy sauce
Method
Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.